Ginger Sesame Salmon



4 sheets (12x18-inches each) Heavy Duty Aluminum Foil
4 thin onion slices, separated in rings
2 medium carrots, cut in julienne strips or shredded
4 salmon fillets (4 to 6 oz. each)
2 teaspoons grated fresh ginger
2 tablespoons seasoned rice vinegar
1 teaspoon sesame oil
Salt and pepper
Fresh spinach leaves

1. PREHEAT oven to 450°F or grill to medium-high.
2. CENTER onion and carrots on each sheet of Heavy Duty Aluminum Foil. Top with salmon. Sprinkle with ginger; drizzle with vinegar and oil. Sprinkle with salt and pepper.
3. BRING up foil sides. Double fold top and ends to seal packet, leaving room for heat circulation inside. Repeat to make four packets. BAKE 16 to 20 minutes on a cookie sheet in oven OR GRILL 14 to 18 minutes in covered grill. Serve salmon and vegetables on a bed of spinach. Sprinkle with additional seasoned rice vinegar, if desired.

Servings: four